I Loved Guy Fieri’s 7-Hour Baked Potato Recipe

  • Guy Fieri’s method was my favorite after I made baked potatoes using recipes from 4 well-known chefs.
  • It took 6 hours to brine and cook the potatoes. But the perfect texture was worth it.
  • Although the brine made the skin a little too salty, the potato was still full of flavor.

I love cooking but never imagined that I would enjoy spending seven hours in the kitchen making a simple potato.

This baked-potato recipeGuy Fieri is a celebrity chef that’s worth the wait.

Continue reading to find out more about the technique.

I began by cleaning the potatoes and then soaking them for several hours in a brine.

potatoes sitting in a bowl of water with a glass holding them down

To make sure they stayed in the brine, I had the potatoes weighed down.

Paige Bennett


These delicious baked potatoes are best soaked in salted water.

I combined warm water with a substantial amount of salt in large mixing bowls and put scrubbed russet potato into the brine.

I used a glass of water to weight the potatoes down. The potatoes were then allowed to rest in the brine until they are fully ripe.

Then I rolled the briny potato in salt.

baked potato rolling in guy fieri salt mixture

There were many salty flavors.

Paige Bennett


After brining the potatoes I mixed seasoning salt, garlic and kosher salt with black pepper.

I don’t like overly salty food, so I was concerned about this recipe.

It was not stated in the instructions that the potato should be punctured. The potato went into the oven at 400 degrees Fahrenheit for 45 mins on a baking sheet.

I prepared a horseradish-sour cream while the potatoes were baking.

prepared guy fieri baked potato and horseradish sour cream recipe

The topping was simple to prepare.

Paige Bennett


Fieri served the potatoes with a quick horseradish cream. This is made up of horseradish (I used store bought), sourcream, salt and black pepper.

These ingredients were mixed while the potatoes were baking, so that the topping was ready when I got home.

It was finally time to assemble the pieces and get digging!

completed guy fieri baked potato recipe with horseradish sour cream

The texture was soft and creamy.

Paige Bennett


After 45 minutes in the oven, the potatoes were cooked.

I immediately recognized the incredible taste when I cut into one. The inside was tender and the skin was crispy enough to lift up at the edges.

I topped the potato with a generous amount horseradish sour-cream and devoured the rest of the dish quickly.

It was creamy with crunchy skin and a perfect texture. The skin was too salty for me to eat on its own. It was delicious when paired with horseradish cream.

It was the perfect combination of contrasting textures, different flavors, salty coating and creamy horseradish topping. This potato is worth the wait even though it takes seven hours to make.

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